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October 23, 2019

Top Deck Cookies for tea?

Posted on March 18, 2015 by in baked goods, rsg

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Top Deck cookies

Top Deck Cookies? Yes, just like the chocolate, it comes with two divine layers, vanilla and chocolate.


Top Deck Cookies are going to steal hearts in my home. That’s for sure! In our home Top Deck also refers to the two color hairstyle of the 80/90’s!

Top Deck cookies

This time, Top Deck Cookies are for  real and they are the handy work of the Teresa Ulyate from the blog Cupcakes & Couscous. I asked Teresa to be my guest tomorrow morning on RSG and to create a recipe that is easy, yet delicious! This is a long overdue visit, but last time I wanted to ask her, she was very pregnant and I though it best if we just get that bun out the oven first. Well Teresa is now the mom of two adorable children and to use her own words:  “As a busy mom I tend to revert to the same recipes at home for convenience, but I plan to challenge myself too… seeking out new ingredients and spending more time diving into my collection of recipe books and magazine clippings to try something new!”

Truly a very inspirational mom, wife and blogger, but with her hunger for learning, courage to take on big projects and wanderlust to explore, I have a suspicion we will hear about Cupcakes & Couscous in the future. In the meantime, let’s make some  Top Deck Cookies!

Top Deck cookies

Top Deck Cookies

( Recipe Cupcakes & Couscous)

makes 24

Ingredients

200g butter, room temperature
120g castor sugar
260g plain flour
1/4 tsp fine salt
3 tbsp cocoa
granulated sugar / icing sugar to decorate (optional)

Step 1.) To make the butter biscuit dough: place 100g butter and 60g castor sugar in a bowl and cream until combined and fluffy. Add 150g flour and half the salt and mix until the dough comes together, scraping down the sides of the bowl as necessary. Continue to mix until you have a smooth dough, then set aside.

Step 2.) To make the chocolate biscuit dough: place the remaining 100g butter and 60g castor sugar in a bowl and cream together. Add the remaining 110g flour, salt and cocoa and mix to form a smooth dough.

Step 3.) Dust your work surface with plenty of flour. Roll the chocolate dough into a square (approximately 21cm) with a thickness of 5mm. Repeat with the butter biscuit dough. Place the chocolate square on a baking tray and paint the surface with a little water. Carefully lift the butter biscuit square and place on top of the chocolate layer. Press down gently. Cover the biscuit dough with plastic wrap and chill in the fridge for 15 minutes.

Step 4.) Preheat your oven to 170°C and line a baking tray with baking paper. Remove the biscuit dough from the fridge and trim the edges to give you a neat square. Cut the dough into squares roughly 4cm each and arrange on the baking tray. Use a fork to prick the top of each biscuit. (Optional: sprinkle granulated sugar over the cookies before baking for extra crunch.)

Step 5.) Bake the biscuits for 20 minutes until golden, turning the tray after 10 minutes for even baking. Transfer the biscuits to a cooling rack.
Serving suggestion: dust the biscuits with some icing sugar before serving. If you are feeling decadent you could also drizzle the biscuits with melted chocolate.

Tomorrow  morning  at 9 o’clock, I will be talking to Teresa about her foodie adventures here in Cape Town, her family  and  her beautiful blog.

I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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